Halve, core and chop the peppers, peel and quarter the garlic, pluck the parsley and basil leaves from the stalks. Mix with 60 gr, Paramesan, rapeseed oil, salt and pepper to a paste with a blender.

2nd paprika-cashew pesto in glasses (I filled 6 small ones with about 100 ml content and 3 with about 150 ml content. Shelf life about 1 week in the refrigerator.

Bring the spaghetti to the boil with plenty of salted water, cook until al dente, drain and drain well. Stir in 2-4 tablespoons of paprika-cashew pesto. Arrange on plates and serve sprinkled with Parmesan.